Chicken Tikka Masala

The most amazing Chicken Tikka Masala is made with an array of spices, tomato sauce, and cream. It has become my new favorite meal!

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 373kcal

32 oz boneless skinless chicken thighs cut into bite sized pieces (can use chicken breasts as well)
1 1/4 cup plain Greek yogurt
1 1/2 tablespoons garlic minced
1 tablespoon ginger minced
2 teaspoons garam masala
2 teaspoons turmeric
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper

4 tablespoons vegetable oil divided
2 tablespoons butter salted or unsalted is fine
1 large yellow onion finely diced
1 tablespoon garlic minced
1 tablespoon ginger minced or grated
3 teaspoons garam masala
2 1/2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoon ground coriander
24 oz tomato sauce (tomato puree)
1/4 teaspoon smoked paprika
1/2 teaspoon red cayenne pepper (I do 1/8 teaspoon for my children because they're wimps).
2 teaspoons salt
2 teaspoons brown sugar packed
1 3/4 cups heavy cream or evaporated milk

In a medium bowl mix the ingredients for the marinade. Stir the chicken into the yogurt mixture, cover, and place in the fridge for 1 hour or overnight if time allows.
Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is sizzling add the chicken in batches, cooking the pieces for 3 minutes on each side. Remove from the skillet and set aside. Add the remaining oil and heat until sizzling. Cook the remaining chicken in the same manner until all have been partially cooked (we will finish cooking the chicken in the sauce).
Melt the butter in the same skillet. Add the onions and cook until softened about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
Stir in the garam masala, cumin, turmeric, coriander. Cook for 2 minutes or until very fragrant. Stir in the tomato sauce, smoked paprika, cayenne pepper, salt, and brown sugar. Bring to a boil, reduce to a simmer and let simmer for 15 minutes, stirring occasionally so that the bottom doesn’t burn. The sauce will have thickened and deepened in color.
Stir in the heavy cream and chicken. Bring back to a simmer and cook for 10-12 minutes or util the chicken is cooked through and the sauce is thick. Serve with hot rice and a side of homemade naan.

Once you add the cream, cook low and slow so the cream doesn't burn or curdle.

Store leftovers in an airtight container in the fridge for up to 5 days.